나이
10년
색
원산지 Spain
맛과 풍미
혼합물
50%
50%
액체(리퀴드)
밀가루
기타
Perla
2014 이후
I have worked with doughs for a long period of time when I decided to use the sourdough to try something different.
특징
The starter works really well by using the fridge as well as out of it. The daily activation lasts around 3 hours. This type of Barbilla wheat is really good because it has a 15% of protein. Thank to this protein we can obtain very slowly fermentation getting fantastic results0
맛과 풍미
레시피
시작하는 원료
- 50% Water
- 50% Flour
먹이재료
1
I feed it daily and it is in the fridge at 6 degrees
작업방식
1
50 % flour
50 % water
Bran, flour, from Barbilla. Wheat.
50% Water
50% Flour
Result
Doughnuts
I had a family recipe and I changed the yeast percentage by th sourdough.
